🥥 Green Thai Curry Recipe

This homemade green curry has all the bold, vibrant flavors of your favorite Thai restaurant, but made in your own kitchen. Serve it over steamed jasmine rice or rice noodles and garnish with fresh basil and lime for that authentic, soul-soothing finish.

🛒 What You’ll Need

1 tablespoon oil (vegetable or coconut)
2 tablespoons Thai green curry paste
1 can (14 oz) coconut milk (full-fat for creaminess)
1 cup chicken or vegetable broth
1–1½ pounds chicken breast or thighs, sliced (or tofu/shrimp)
1 cup sliced bell peppers
1 cup green beans or snow peas
1 small zucchini, chopped
1 tablespoon fish sauce (or soy sauce for vegan)
1 teaspoon brown sugar
Juice of ½ lime
Fresh Thai basil leaves (or regular basil)
Cooked jasmine rice or rice noodles for serving

👩‍🍳 Pro Tips

Use full-fat coconut milk for the richest flavor and creamy texture.
Sauté curry paste in oil first to release its aroma before adding coconut milk.
Adjust heat by using more or less curry paste—green curry can be spicy!
Don’t skip fish sauce—it adds classic Thai umami depth.
Garnish with fresh herbs like Thai basil or cilantro and a squeeze of lime juice.

🧰 Tools You’ll Need

Large skillet or wok
Cutting board + knife
Wooden spoon
Can opener
Serving bowls

🔄 Substitutions & Variations

Vegan: Use tofu instead of chicken, and soy sauce instead of fish sauce.
Low-carb: Serve over cauliflower rice or zucchini noodles.
Add-ins: Bamboo shoots, mushrooms, baby corn, or spinach work great.
No Thai basil? Use regular basil or fresh cilantro.

⏱️ Make Ahead Tips

Chop veggies and protein in advance (store separately).
Curry stores well and tastes even better the next day—perfect for meal prep.
You can freeze leftovers for up to 2 months.

👩‍🍳 Instructions

1. Sauté the Curry Paste

Heat oil in a large skillet or wok over medium heat. Add green curry paste and sauté for 1–2 minutes until fragrant.

2. Add Coconut Milk & Simmer

Pour in the coconut milk and whisk until smooth with the paste. Let it simmer for 3–5 minutes.

3. Add Chicken & Broth

Add chicken (or tofu/shrimp) and broth. Simmer for 8–10 minutes until meat is fully cooked and tender. 4. Add Veggies & Season

4. Add Veggies & Season

Add bell peppers, green beans, and zucchini. Stir in fish sauce, lime juice, and brown sugar. Simmer another 5–7 minutes until veggies are just tende

5. Garnish & Serve

Serve hot over jasmine rice or noodles. Garnish with Thai basil leaves, a squeeze of lime, and optional chili flakes.

🧊 Leftovers & Storage

Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or microwave until warm.
Freeze in portions for up to 2 months—great for quick lunches!

💬 Final Thoughts

This Green Thai Curry is a fragrant, feel-good dish that brings the best of Thai comfort food into your home. It’s incredibly flexible—veggies, proteins, spice levels—it’s all up to you. 🍃🥥🍚

Let me know what you served it with—noodles? Shrimp? Did you spice it up with extra chili? I’d love to hear how you made it your own. And if you’re ready for red curry or massaman next, I’ve got those recipes ready too! 🌶️💚